Meat stocks—often now popularly called bone broth—are richly flavored and add intensity to sauces. They can be overpowering for poultry or fish sauces, so we most often call for their use with meat dishes.
MAKES: about 4 quarts (4 L)
PREP TIME: 15 minutes
COOKING TIME: 3 hours 25 minutes
INGREDIENTS:
- 8 lbs (3.6 kg) meaty bones from beef, veal, lamb or venison
- 1 tbsp (15 ml) tomato paste
- 2 large onions, chopped
- 4 large carrots, chopped
- 4 ribs celery, chopped
- 1 head of garlic, peeled and crushed
- 4 bay leaves
- 1 tbsp (13 g) whole black peppercorns
- ½ bunch fresh parsley
- 8 sprigs thyme
- 8 quarts (32 cups [7.5 L]) cold water
INSTRUCTIONS:
- Preheat the oven to 450°F (232°C).
- Place the bones in an oven safe baking dish and roast for 15 minutes.
- Stir in the tomato paste, mixing well so that all the bones are coated.
- Add the onions, carrots, celery and garlic and roast for 10 minutes more.
- Put the bones, vegetables, bay leaves, peppercorns, parsley, thyme and water in a 12-quart (12-L) stockpot.
- Place the pot a little off center of the burner.
- Simmer on low for 3 hours, skimming impurities that collect on the side of the pot.
- Ladle the stock through a fine mesh sieve into heat-safe/freezer-safe containers.
- Refrigerate for up to 5 days or freeze immediately for up to 2 weeks.
- Skim any fat that rises to the surface of the chilled stock before using.
